Paleo Spaghetti with Meat Sauce and Cheese
Indulge in a healthy twist on a classic comfort food with this Paleo Spaghetti with Meat Sauce and Cheese recipe. Featuring tender zucchini noodles ("zoodles") as a grain-free alternative, this dish is packed with rich flavors from a hearty tomato-based meat sauce, perfectly seasoned with garlic, onion, and Italian spices. The crowning touch? A creamy and dairy-free "cheese" sauce made with nutritional yeast and coconut cream for a velvety finish that complements every bite. Ready in just 50 minutes, this gluten-free, low-carb, and paleo-friendly meal is a satisfying option for dinner that doesn't compromise on taste, texture, or dietary goals. Perfect for weeknights or entertaining, it's a wholesome way to enjoy spaghetti that's brimming with nutrition and flavor.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 1 pound ground beef
- 1 small, diced onion
- 3 minced garlic cloves
- 14 ounces (1 can) crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, chopped (optional) fresh basil
- 3 tablespoons nutritional yeast
- 2 tablespoons coconut cream
Instructions
Wash and dry the zucchini. Using a spiralizer, create zucchini noodles (also known as 'zoodles'). Set them aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until fully browned, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer and let cook for 10-15 minutes, stirring occasionally. Add optional chopped basil if desired.
While the sauce simmers, prepare the dairy-free cheese topping. In a small bowl, mix the nutritional yeast and coconut cream together until smooth. Set aside.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender. Be careful not to overcook to retain their 'al dente' texture.
Divide the zucchini noodles among plates or bowls. Top with the meat sauce and drizzle with the prepared dairy-free cheese sauce.
Serve immediately and enjoy your Paleo Spaghetti with Meat Sauce and Cheese.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 64.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
